Mercat a la Planxa Unveils Spring Menu

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It’s no secret that Mercat a la Planxa (638 South Michigan) is inspired by Spain’s Catalan region. The new menu that was just unveiled by Executive Chef Jose Garces and Chef de Cuisine Cory Morris takes heavily from the inspiration by featuring fresh spring ingredients such as lavender honey, artichoke barigoule, spring peas and rhubarb that are present in traditional Spanish dishes. There are eight new seasonal dishes and seven new spring cocktails on the menu. It looks like there will be some happy customers at Mercat and I personally can’t wait to try a couple of these dishes myself.

New Spanish tapas dishes include:


Farro y Calabaza $12

Warm Farro Salad, Pea Tendrils, Squash, Hazelnut, Whipped Ricotta and Harissa Vinaigrette

Escalivada D’alberginia $14

Egg Plant Fritters, Roasted Red Pepper, Roasted Tomatoes, Caramelized Onion, Goat Cheese and Lavender Honey

Roco Arros Gambeta $12

Calasparra Rice, Saffron Corn Cream, Rock Shrimp and Spiced Popcorn

Atun Coca $13

Tuna Bechamel, Manchego and Currants

Fideau de Camaron Paella $55

Jumbo Prawns, Squid, Saffron-Infused Seafood Broth and Angel Hair Pasta

Baix amb Pesol y Escabeche $16

Striped Bass with Quinoa, Spring Pea and Kumquat Chorizo Escabeche

Branzino con Alcachofas $16

Half Branzino Cooked a la Planxa with Fennel and Artichoke Barigoule

Pollastre amb Ensalada Rusa $16

Smoked Poussin with Russian Potato Salad and Mustard Greens



Seasonal cocktails (all $13) include:


Bell Savi

Casa Noble Anejo, Sage-Honey Syrup, Lime and Sage


Kiwi-infused Rum, Fresh Kiwi, Lime and Simple Syrup

Tres Ruibarbo

Rhubarb-infused Vodka, Rhubarb Compote, Rhubarb Bitters and Soda

Mezcal de Miel

Mezcal, Honey and Fresh Citrus

Hibiscus Sazerac

Templeton Rye, Hibiscus Syrup, Hibiscus Bitters and Fernet

Manzanilla Rye

Chamomile-infused Rye, Fino Sherry, and Yellow Chartruese

El Bolero

Avion Silver, Grand Marnier, Lime and Avocado

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